Submitted by Kaye
Phyloo pastry thawed (approx 8 sheets)
5 medium sized tomatoes (roma works best)
Olive Oil
Salt & pepper
Garlic salt with parsley (Lawry's)
Fresh basil
Fontina cheese, grated
Parmesean cheese, grated
On a 11x15 cookie sheet, place several layers of phyllo brushed with olive oil (between every other layer or so). Sprinkle with grated fontina & parmesean cheeses. Place tomato rounds on top, then sprinkle with salt, pepper, garlic salt and basil. Top with more cheese. Bake at 350 for 5-10 minutes, watch to see when it is browning and cheese has melted. Let cool, cut into squares.
Kendall's variation: I made this and added sliced baby portabella mushrooms...so yummy!
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